Greek Shrimp, Olive, and Feta Salad

Greek Shrimp, Olive, and Feta Salad

  • 2 pounds of cooked shrimp, peeled and deveined with the tail left on
  • 1 cup of mixed olives-green and black, Greek or Nicoise are best-pitted
  • 1/4 pound of good feta-Greek or French is best
  • 2 lemons, thinly sliced and squeezed-reserve a couple to garnish the top of the salad
  • 2 Tablespoons of chopped fresh Oregano
  • 1/4 cup fruity olive oil

Method – 
This is such a simple and tasty salad and because of the salty feta and olives it is especially good with cocktails. Combine all of the ingredients and chill for 2 hours or overnight. Bring to room temperature before serving and serve with crisp pita triangles, if desired.



Recipe from:

Changes were made.